Sunday, June 28, 2009

Strawberry Yogurt Muffins

I'm addicted to strawberries. Have been since I was a little girl. My favorite way to eat them is right off the vine, but when they are no longer in season , I'll definitely buy them from my local grocery store. They aren't as good as the farm fresh berries, but when you're an addict you'll take what you can get! When I saw this recipe for Strawberry Yogurt Muffins from Culinary Wannabeawhile back, I knew I'd have to try them. Then, the people from Stonyfield Farm contacted me to see if I wanted to try their Oikos Greek Yogurt, and of course I said, yes! So, I made these delicious muffins with the yummy, creamy Oikos Greek Yogurt. These muffins are the perfect addition for breakfast, brunch or anytime snack and have so much flavor, plus with the yogurt and whole wheat flour, they are a very healthy choice. Enjoy!

Preheat oven to 375 degrees. In a bowl mix the flours, sugar and baking soda together. Add the chopped strawberries and stir to coat. In another bowl, mix together the eggs and yogurt, then add the butter and vanilla. Gradually add the wet ingredients into the flour mixture. Don't over mix, but the batter is going to be very thick. Distribute dough evenly into 12 greased muffin cups. Since I used more strawberries, I had 14 muffins instead of the 12. Muffins will be full. I sprinkled some coarse sugar on top of the muffins. Bake at 375 degrees for about 2o-25 minutesuntil golden. Betcha can't eat just one! They are sooo good!

I used paper muffins liners for these muffins, but we had trouble with them sticking to the muffins when we first tried them. However, the next morning the liners came off much better. I'll probably just spray the pans with baking spray from now on. And I will be making these strawberry muffins again, many times. They are just that good! Any strawberry addict will love them!